creamy polenta

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By Francine Lizotte
from Surrey South, BC

This is a great Italian side dish to pair with many proteins and a nice change from potatoes, pasta, rice, etc.

serves 4 servings
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For creamy polenta

  • 3 Tbsp
    butter, divided
  • 2 Tbsp
    shallots, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1/2 tsp
    dried rosemary, chopped
  • 1/8 tsp
    cayenne pepper
  • 4 1/4 c
    low-sodium chicken broth (substitute vegetable broth)
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 c
    fine-grind cornmeal
  • 2 Tbsp
    35% heavy cream
  • 1/4 c
    parmesan cheese, grated
  • 1/4 tsp
    sweet paprika
  • 1 sprig
    parsley, for garnish

How To Make creamy polenta

  • 1
    In an 8-quart pot over medium heat, add 1 tablespoon of butter and when it starts sizzling, add finely chopped shallots and sauté for 1 minute.
  • 2
    Add garlic and sauté it for only 30 seconds. Add dried rosemary and cayenne pepper and stir continuously for 30 seconds.
  • 3
    Pour in chicken broth, stir, increase the heat to medium-high and season with salt and pepper; bring the mixture to a boil.
  • 4
    When the liquid is boiling, in a slow stream, add cornmeal whisking constantly.
  • 5
    Reduce the heat to medium-low and add the remaining 2 tablespoons of butter and heavy cream. Whisk until nicely blended and then switch back to a wooden spoon, stirring constantly for a couple minutes.
  • 6
    Reduce the heat to low and cook for 15 minutes, stirring every 5 minutes, giving it a good stir.
  • 7
    When time is up, add cheese and stir once again until well mixed. Serve immediately and if desired, sprinkle on some paprika and garnish with a sprig of parsley.
  • 8
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/0nJMFXHAoQM
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